Nashville Hot Chicken Plate

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 cup buttermilk
• 2 cup all-purpose flour
• ¼ cup cornstarch
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 4 cup vegetable oil
• ½ cup lard or shortening
• ½ cup cayenne pepper
• 2 tbsp brown sugar
• 1 tbsp chili powder
• 1 tsp garlic powder
• 2 tbsp hot sauce
• 4 slice white bread (optional)
• ½ cup pickle slices (optional)

Steps

1. Marinate chicken: Place chicken thighs in a bowl with buttermilk, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
2. Prepare dredging flour: In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp cayenne pepper, salt, and black pepper.
3. Dredge chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat, then place on a wire rack.
4. Fry chicken: Heat vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). Carefully add chicken, 2-3 pieces at a time, and fry for 6-8 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Remove to a clean wire rack to drain.
5. Make hot oil: While chicken fries, in a small saucepan, melt lard or shortening over medium heat. Stir in 0.5 cup cayenne pepper, brown sugar, chili powder, garlic powder, and hot sauce. Cook for 1-2 minutes until fragrant.
6. Coat chicken: Carefully brush or spoon the hot oil mixture generously over each piece of fried chicken.
7. Serve immediately on slices of white bread, garnished with pickle slices if desired.